By Devi Poojari
March 24, 2024
The leaves and flowers of the cannabis plant – also known as bhaang – is one of the crucial cultural aspects of the Holi celebrations in India. Not only is it consumed in the traditional milk drink known as thandai, but also enjoyed in a variety of dishes that can also be savoured all-year round.
A staple condiment from Himachal Pradesh, the bhaang ki chutney is eaten alongside home-cooked meals of roti-sabzi.
Spike your favourite fried snack with crushed bhaang seeds mixed into the pakoda batter, before dipping vegetables like potatoes, cauliflower and onions in them.
Thandai isn’t the only dairy-based drink that gets a generous dose of bhaang added to it this Holi; enjoy a tall glass of creamy lassi laced with bhaang instead.
Sprinkle a liberal amount of powdered bhaang atop a cooling portion of dahi wada or simply mix some with the chaat masala before dusting the top of your snack.
Recreate melt-in-your-mouth besan ladoos with a Holi twist by adding bhaang to your sweet mixture before shaping them, and prolong the celebrations for a few more days.
What are festive celebrations without some frozen dessert treats! And what better way to conclude the fun than to relish some bhaang-spiked kulfi studded with dry fruits.